Tuesday, May 29, 2012

What the bulk? Creamy Spinach Dip

I recently attended a local Whole Foods sponsored cooking class and was lucky enough to make and sample this delicious Creamy Spinach Dip.

Don't you love how they presented the dip? It never occurred to me to line a bowl with lettuce leaves and then fill the bowl with vegetables. Sometimes (often!) it's the little touches that make food look so good.

And trust me, this dip not only looks good, it IS good. And it contains two "what the bulk" items: nutritional yeast and cannellini beans.

Rich avocado and puréed white beans give this crowd-pleasing, healthy dip its creamy texture. Serve with carrots, celery and red bell pepper for dipping. Our Health Starts Here® recipes celebrate naturally flavorful whole foods by limiting added sodium and containing no extracted oils or refined sweeteners.
Whole Foods' Creamy Spinach Dip


2 fresh jalapeño peppers, chopped (seeds removed, if desired)
1 yellow onion, chopped
1 1/2 cups 365 Everyday Value® Organic Unsweetened Almondmilk
1/4 cup lemon juice
1/4 cup nutritional yeast
3 cups cooked no-salt-added cannellini beans (or 2 15-ounce cans)
1 avocado
1 (16-ounce) package frozen 365 Everyday Value® Chopped Spinach, prepared and squeezed to remove excess liquid


Cook peppers and onion in a large dry skillet over medium heat until browned and softened, 8 to 10 minutes. Add almondmilk and simmer, scraping up any browned bits, for 2 minutes more. Carefully transfer contents of skillet to a food processor along with lemon juice, yeast, beans and avocado and purée until smooth. Stir in spinach and serve warm or at room temperature. (To heat dip, spread in an 8-inch baking dish and bake in a 350°F oven until hot throughout, 25 to 30 minutes.)


Heath Starts Here Program
Per serving: 180 calories (40 from fat), 4.5g total fat, 0g saturated fat, 0mg cholesterol, 125mg sodium, 24g total carbohydrate (8g dietary fiber, 2g sugar), 11g protein

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